These Easy Maraschino Cherry Chocolate Chip Cookies are a fun twist on a classic treat! Soft, chewy, and bursting with sweet cherry bits and mini chocolate chips, they’re hard to resist.
Making these cookies always brings a smile to my face. The cherries add a pop of color and flavor. I love to share them with friends and watch them disappear in no time! 🍪❤️
Key Ingredients & Substitutions
Butter: Unsalted butter is essential for controlling the salt level in your cookies. If you’re out, you can use margarine, but I always find that real butter gives the best flavor and texture.
Maraschino Cherries: These add sweetness and color! If you don’t have them, you could use dried cherries or cranberries for a different twist, though the flavor will change a bit.
Chocolate Chips: Mini semi-sweet chocolate chips are my favorite in this recipe for their perfect size. You may swap them for dark chocolate chips or even white chocolate chips for a fun contrast!
Nuts: I opt for walnuts when I want extra crunch. However, if you’re nut-free or just not a fan, feel free to skip them altogether. The cookies will still be delicious!
How Do I Ensure My Cookies Come Out Soft and Chewy?
To achieve that soft, chewy texture in your cookies, pay attention to a few key steps:
- Make sure your butter is softened, but not melted; it should still hold its shape.
- Aim to under-bake the cookies slightly. They will continue to cook after coming out of the oven, so look for lightly golden edges but soft centers.
- Don’t overcrowd your baking sheets. Give them enough space to spread without becoming one giant cookie!
By following these tips, you’ll have perfectly soft and chewy Maraschino Cherry Chocolate Chip Cookies that everyone will love! Enjoy baking!
Easy Maraschino Cherry Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Sweet Additions:
- 1 cup mini semi-sweet chocolate chips
- 1 cup chopped maraschino cherries, drained and patted dry
- Optional: 1/2 cup chopped walnuts or pecans (if desired)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 10-12 minutes for baking. After that, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool completely. All in all, you can enjoy these delicious cookies in about 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first! Preheat your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper so the cookies won’t stick.
2. Cream Your Butters and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to cream everything together until it’s light and fluffy — about 2-3 minutes. This step is key to achieving that soft texture!
3. Add in the Eggs and Vanilla:
Now, beat in the eggs one at a time. Make sure each egg is fully blended into the mixture before adding the next. Once done, blend in the vanilla extract for a lovely aroma!
4. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the leavening agent and ensures that your cookies rise perfectly!
5. Combine Everything Together:
Gradually add the dry ingredient mixture into the wet ingredients, mixing well after each addition. It’s okay if the dough seems a little thick; that’s what we want!
6. The Sweet Fold:
Gently fold in the mini chocolate chips and chopped maraschino cherries using a spatula or wooden spoon. If you’re using nuts, now is the time to add them in too.
7. Shape the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches between each one so they have room to spread.
8. Bake to Perfection:
Bake the cookies for 10-12 minutes, or until you see the edges turning lightly golden but the centers still look soft. Trust me, they will set as they cool!
9. Cool and Enjoy:
Once out of the oven, let the cookies sit on the baking sheet for about 5 minutes. Then carefully transfer them to a wire rack to cool completely. Enjoy these chewy, sweet maraschino cherry chocolate chip cookies with a glass of milk or as a delightful treat anytime!
This recipe yields delicious cookies that bring a burst of cherry sweetness alongside classic chocolate. Perfect for any occasion—or just to satisfy your sweet tooth!
FAQ for Easy Maraschino Cherry Chocolate Chip Cookies
Can I Use Different Types of Sugar?
Yes, you can swap out the granulated sugar for coconut sugar or a sugar substitute if you prefer. Just keep in mind that this may slightly alter the flavor and texture, but your cookies will still be delicious!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them or freeze for up to 3 months. Just make sure to layer them with parchment paper to avoid sticking.
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check for a blend that contains xanthan gum, which helps the cookies maintain structure.
What Should I Do If My Cookie Dough Is Too Sticky?
If your dough is too sticky to handle, you can chill it in the refrigerator for about 30 minutes. This will make it easier to scoop and shape before baking. Don’t skip this step if you prefer cookies that hold their shape better!
Feel free to ask if you have more questions about baking or the recipe! Enjoy your cookies! 🍪
